| 摘要 |
PURPOSE:To obtain sauce for buckwheat noodle capable of sufficiently guaranteeing hygienic quality as sauce for buckwheat noodle by low-temperature sterilization and retaining rich taste for a long period by boiling meat with bone of a common pheasant to give soup of common pheasant, charging soy sauce into the soup and warming and quenching the soup. CONSTITUTION:Meat of a common pheasant is boiled to give the common pheasant stock soup. Soy sauce is charged into the soup and the soup is warmed and then quenched to provide the aimed sauce for buckwheat noodle. |
